Blueberry pancakes

bpMmm! What better way to start your weekend day than with blueberry pancakes for breakfast? I love to take my time to prepare something like this. Or another breakfast. Getting up early (not today..), it’s cold, it’s calm outside and enjoy the moment of making something delicious to start my day with.

Those pancakes are not regular blueberry pancakes. They have some special ingredients.. Since we have made quite a lot blueberry pancakes here but still haven’t found the perfect recipe, we keep experimenting with it. Adding ingredients, changing ingredients, change the way we make the batter, everything. Those are with a touch of lemon and a touch of coconut and this combination blueberry, lemon and coconut is heavenly.

I would definitely recommend you to make those and eat them. This recipe is namely nearly perfect. The next time I’m going to separate the egg, whisk up the egg white and fold this in for some extra airiness.

Lemon blueberry pancakes
Yield: 2 ‘big’ servings

1,5 cup all-purpose flour
1 tbs baking powder
2 tbs sugar
1 lemon (zest + juice)
pinch of salt
1 large egg
2 tbs coconut oil
1 cup whole milk
juice of 1/2 a lemon
1 tsp vanilla paste
200 gr blueberries, frozen
caster sugar
maple syrup

Preheat your oven to 50 C. This is to keep your pancakes warm during your baking proces.
In a bowl, combine your flour, salt, baking powder, sugar and lemon zest. Add your egg, milk, coconut oil and lemon juice to it. (If you, like me next time, want to make the pancakes a little bit more airy, add only the egg yolk now. Whisk up the egg white in a separate bowl and add this to the mixture as your final ingredient). Stir everything together until combined. A few lumps are okay, they also create some airiness.
Last step: fold in about 3/4 of your blueberries. Make sure you don’t mix this too much, otherwise you’ll squeeze them and the colour will mix with your batter (although a bit of this purple colour is beautiful for a marble effect).
Pour 1/4 of the batter onto a hot griddle and cook each side until lightly browned.
Put the pancakes in your oven until you have made them all. Layer them up, sprinkle caster sugar, blueberries on top of them and finish with a drizzle of maple syrup.